chocolate cardamom ice cream
Prep time
Cook time
Total time
This wintry combination of spiced cardamom and chocolate is rich and warm (adapted from No-Churn Ice Cream by Leslie Bilderback)
Serves: 1 quart
  • 1 cup milk
  • 2 tbsps fresh cardamom pods, crushed, or 1 tbsp ground cardamom
  • 1 tablespoon Nielsen-Massey pure vanilla extract (you can purchase it here)
  • 1 13-ounce can sweetened condensed milk
  • 1 tbsp fresh lemon juice
  • pinch of salt
  • 2 cups heavy cream
  • ½ cup semi-sweet chocolate, roughly chopped
  1. Combine the milk, cardamom, and vanilla in a small saucepan and bring it to a boil. When it comes to a boil, add chocolate and remove it from heat and set aside to cool completely for the flavors to blend.
  2. In a large bowl, combine the chocolate cardamom milk, sweetened condensed milk, lemon juice and salt.
  3. Whip heavy cream until it reaches soft peak form, and fold the cream gently into the cardamom mixture before pouring it gently into a shallow, freezable container. Cover the freezable container with plastic wrap pressed directly onto the surface of the ice cream, then freeze for 6 hours or more.
  4. Scoop and serve with chocolate cookies, whipped cream or chopped pecans.
Recipe by Grits and Chopsticks at